Place the marscapone, thickened cream, icing sugar and vanilla seeds in the bowl of an electric mixer and beat on high speed until thick and well combined.

Place in the fridge for about 10-15 minutes while preparing the other ingredients.

Pour the orange juice in a separate bowl for dipping the biscuits.

Dip sponge finger biscuits into the juice and layer in the base of a large spring form cake pan and cover as much base as you can. To fill in gaps cut biscuits to fit into corners, check that they fit in before dipping in the orange juice.

Savoirdi biscuits dipped in orange juice and placed into the pan

Wash and dry the strawberries and raspberries then set aside.

Next spread the biscuit base with half of the marscapone mix.

Spread out Mascarpone cream in an even layer

Place half of the sliced strawberries on top of the marscapone to cover the layer completely.

Layer with strawberries

Repeat the process dipping the biscuits in the orange juice, spread the remaining marscapone mix on top, then finish with raspberries around the edge and sliced strawberries in the centre Cover the cake and chill for 2 hours at least or until firm.